| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Japanese |
|
1 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Beef; London broil, top round or similar cut |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Mirin |
| 1 |
ts |
Fresh ginger root – finely grated |
| 3 |
|
Scallions trimmed using all parts |
|
|
Flour |
|
|
Vegetable oil |
| 1/2 |
|
Lemon; cut into 4 wedges |
INSTRUCTIONS
This recipe is from the book: The Complete Book of Japanese Cooking by
Elisabeth Lambert Ortiz with Mitsuko Endo.
Cut beef into pieces about 5 x 3 x 1/8" thick. (Easier if partially frozen)
Combine soy, mirin and ginger, marinate beef at least 30 mins. Cut
scallions into 3" pieces, lay on beef sltrips. Dab a little flour on end of
each beef strip and roll up. Coat rolls lightly in flour.
Heat 2-3" oil in a tempura pan or saucepan to about 340 F or until bubbles
form around a wooden chopstick. Fry rolls a few at a time about 2 mins.
turning once or twice. Drain on rack or paper towels. Garnish with lemon
wedges and squeeze over rolls. Serve hot and soonest. Serves 4
Variation: Instead of deep frying, rolls may be sauteed (don't coat with
flour). Heat 2 T oil in a skillet and saute over medium high heat, turning
to brown all over, about 3 - 4 mins. The flavor is surprisingly different.
Posted to recipelu-digest by MickieX <MickieX@aol.com> on Mar 28, 1998
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